what you need
1 Tbsp. canola oil
295 g red potatoes (about 2), chopped
1 large red pepper, chopped
1 zucchini, chopped
1/4 cup Bull’s-Eye Bold Original Barbecue Sauce
2 green onions, chopped, divided
4 eggs, poached
1/4 cup Kraft Tex Mex Light Shredded Cheese make it
HEAT oil in large nonstick skillet on medium heat. Add potatoes, peppers and zucchini; cover. Cook 12 to 15 min. or until vegetables are crisp-tender, stirring occasionally.
STIR in barbecue sauce and half the onions; cook, uncovered, 2 min. or until heated through, stirring occasionally. Spoon into 4 bowls.
TOP with eggs, cheese and remaining onions.
How to Poach Eggs on the Stovetop:
Add 1 L (4 cups) water to large skillet or saucepan; stir in 1 tsp. white vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water gently simmering. Break eggs, 1 at a time, into small bowl. Holding bowl close to water’s surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired.
Garnish each filled bowl with 1 sliced grape tomato or cherry tomato.